Today, it’s not about presenting a plate or a dish as much as it is about opening one of my last bottles of a great, great wine that I’ve kept in my cellar. The wine I’m talking about is Macchiona de La Stoppa, a wine created with equal parts Barbera and Bonarda, harvested from older vines. The 2007, in our opinion, pays the price of a particularly hot summer, where there is a prevalence of pulpy fruit that, thanks to incredible work of Elena Pantaleoni, ends up being supported by perfect acidity.
This great wine couldn’t be paired with anything less than a beautifully marbled ribeye, even if we the temptation to drink a few degrees less and serve it with a delicious brodetto alla Senigalliese was almost too much to handle.